Executive Sous Chef – Asian Cuisine, Crowne Plaza Resort Saipan

What’s the job?

The job involves managing all personnel and daily food-related operations in multiple kitchens, demonstrating culinary expertise in Chinese cuisine, and leading kitchen operations with a focus on Chinese cuisine. Other responsibilities include overseeing food quality, ensuring timely food preparation, maintaining kitchen cleanliness, and monitoring staff productivity to uphold hotel quality standards. Additionally, the role involves monitoring and controlling food costs and kitchen inventory to achieve revenue targets, as well as ensuring compliance with brand standards and federal and state health and safety regulations in kitchen activities.
 

Your-day-to-day

People

•    Lead the team by example by promoting and maintaining a safe and positive workplace.
•    Develop a Kitchen orientation and on-boarding plan for new team members.
•    Conduct pre-shift briefings as needed.  
•    Promote teamwork and quality service through daily communication and coordination with other departments.
•    Manage daily staff assignments, communicate goals, and ensure compliance of policies and procedures. 
•    Review kitchen staff operations and initiate performance appraisals, salary adjustments, disciplinary measures, and other HR-related actions.

Financial

•    Closely monitor food costs and inventory levels.
•    Assist in the preparation of the kitchen’s annual budget. 
 

Guest Experience

•    Establish and review daily Asian cuisine menus and implement innovative concepts.
•    Respond appropriately to guest complaints.
•    Make appropriate service recovery gestures in accordance with established guidelines.
•    Will be responsible for achieving Key Performance Indicator Metrics in terms of Breakfast Score and Brand Standard audits.
•    Will be responsible for all outlet’s performance in terms of food satisfaction and guest experience.

Responsible Business

•    Design menus and create new entrees with an Asian flare for day-to-day operations and special events such as weddings and holidays. 
•    Monitor all kitchen equipment such as stoves, freezers, vents, etc. are in working condition. Notify the engineering department for assistance in equipment repairs or other maintenance concerns.
•    Inspect quality and preparation of food to ensure that it is up to brand standards and safety regulations. 
•    Coordinate and supervise the daily functions of all kitchen staff. 
•    Approve staff schedules to ensure adequate manpower in all areas of all kitchens. 
•    Set standard kitchen operating procedures and familiarize new employees with kitchen practices. 
•    Ensure compliance with health, safety, and sanitary standards.
•    Regularly generate written and oral reports of kitchen operations to the Director of Food and Beverage or upper management. 
•    Manage vendor relationships and develop strategic alliances with vendors.
•    Ensure compliance with procurements and disposal rules and regulations.
•    Communicate with the Purchasing department and vendors to source appropriate kitchen supplies and equipment.  
 

What we need from you

1.    Education  -  At least high school diploma or GED. Vocational school or an associate’s degree is preferred.

2.    Service years - At least 4 years of experience as an Executive Sous Chef at a full-service hotel. Completion of a degree or certificate in culinary arts is preferred. At least 1-2 years of training or experience in Asian Cuisine.

3.    Knowledge and skills

•    Communication skills are utilized a significant amount of time when interacting with guests and employees.  
•    Problem solving, reasoning, analytical, motivating, and training abilities are often used when estimating food productions, coordinating functions, and performing general management duties.  
•    Basic math skills, reading, and writing are used when completing paperwork, budgets, and other reports.
•    Must have or be able to obtain a valid Food Handler’s Certification from the CNMI Environmental Health & Disease Prevention (EHDP) office that will be applied equally to U.S. and foreign workers.
•    Must have or be able to obtain a valid Alcoholic Beverage & Tobacco Certification (ABTC) Card from the CNMI ABTC office that will be applied equally to U.S. and foreign workers.
•    Must be able to work nights, weekends, holidays, and during inclement weather.

4.    Language - Fluent in English (speaking, listening, reading and writing)

5.    Preferred (if required)
•    Must be able to carry or lift items weighing up to 50 pounds with or without a dolly for at least 25 yards.
•    Must be able to frequently bend, stoop, kneel, and stand behind the workstation or guest-facing areas. 
•    Must be able to handle food and beverages, stoves, utensils, and other food service or culinary supplies and equipment. 
 

What we offer

In return we'll provide you a competitive financial and benefits package which may include Health (medical, dental & vision) insurance, a 401k plan with company match, Paid Time Off and Employee Discount. A chance to become part of the global IHG family - opening a door to endless career opportunities.  We’re passionate about growing our talent. We’ll provide the training & development you need to succeed & progress into your next role. 
 

Join us and you’ll become part of the global IHG family – Our colleagues share some winning characteristics: we work better together, we trust and support each other, we aim higher by looking for better ways to do things, we do the right thing, and we welcome different perspectives. 

IHG is an equal opportunity employer: Minorities/ Females/ Disabled/ Veterans